Tomato and Basil Soup (Veg and Vegan)
This can be served chunky or as a thin soup simply by placing it into the blender or using a hand held Bamix blender in the pot. I served it chunky!
The redder your tomatoes, the redder the soup will be. We are not going to fry the onion, so there are no fats to add to this soup.
Cut your tomatoes in half and squeeze out the centre. We are not going to use the centres or seeds. Throw your squeezed tomatoes into the saucepan with your finely diced onion with a couple of cups of water and let them reduce. Allow it to boil then turn it down to simmer, covered, with a very low heat.
In the meantime, chop your fresh basil, spring onion, garlic and Continental parsley. Once the tomatoes have started to soften and reduce, into your saucepan goes the rest with another two cups of water. At this time you can determine the thickness of the soup by varying your water quantity.
The other ingredients all merge in nicely.
Now, add a good pinch of Murray River Pink salt, some freshly ground pepper to taste, a tsp of Massel powdered chicken stock and a couple of good tablespoons of Leggo's tomato paste.
Let it simmer for about an hour. Serve it chunky or blend it for a puree version.
Serve with crusty fresh bread.
Very basilly!